Room Reservations Dinner Reservations


Middle and Main Streets
Washington, Virginia 22747
(540) 675-3800
 
 

Sample Menu

We offer three tasting menus. You can simply choose which menu is most appealing to you. However, you can also ‘pick and choose’ any 4 dishes that interest you most. If you do opt for the ‘pick and choose’ route Chef does recommend selecting a dish from each row so that you will have a nice progression on the palate.

The tasting menu is $218 per person.
Optional wine pairings are $125 per person.

Download our current sample menus in PDF Format
Dinner Menus | Cocktail Menu | Dessert Menu

Our Enduring Classics


An Assortment of Amuse-Bouche

A Tin of Sin:
American Osetra Caviar
with Sweet Crab and Cucumber Rillette

Chartogne-Taillet, Cuvée Ste. Anne, Brut, Merfy, France (N.V.)

Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin
with Caesar Salad Ice Cream
Weingut Salwey, Estate, Rosé Trocken, Baden, Germany (2015)

Pan-Roasted Maine Lobster Perfumed with Fennel Pollen
on Tomato Butter with Garlic Custard
Ramey, Chardonnay, Russian River Valley, California (2013)

Seared Duck Breast on Caramelized Endive with Chestnut Purée,
Foie Gras and Virginia Kumquats
Cadre, Pinot Noir, The Architects, Edna Valley, California (2014)


 

Here and Now


An Assortment of Amuse-Bouche

Mousse of Foie Gras in a Golden Egg Shell
with Sauternes Gelée and Blood Orange Preserve
Linden, Petit Manseng, Late Harvest, Virginia (2011)

Chilled Veal Tongue with Pickled Root Vegetables
and Horseradish Ice Cream
Domaine de la Bergerie, Le Grand Beaupreau,
Savennières, Loire, France (2013)

Pan-Seared Nantucket Bay Scallops
with Moroccan Olives and Preserved Lemons
on Creamy Garlic Polenta
Domaine, Faury Condrieu, Rhone Valley, France (2013)

*A Grilled King Lamb Chop Perfumed with Rosemary
on Lentils Dijonnaise with Minted Béarnaise
Voliero, Brunello di Montalcino, Tuscany, Italy (2011)


 

The Good Earth
Our Vegetarian Creations


An Assortment of Amuse-Bouche

Mélange of Brussels Sprouts
with Braised Chestnuts and Green Grapes

Strub, Riesling Spätlese, Niersteiner Paterberg,
Rheinhessen, Germany (2013)

Grilled Carrots and Young Coconut
with Toasted Cashews on Parade
Belle Pente, Pinot Gris, Willamette Valley, Oregon (2012)

Raviolis of Ginger-Scented Sweet Potatoes and Apples
with Brown Butter, Sage and Toasted Pecans
Selbach-Oster, Riesling, Feinherb, Mosel, Germany (2014)

Eggplant “Cutlet” Milanese on Onion Noodles
with Ginger Stewed Tomatoes
G.D. Vajra, Dolcetto d’Alba, Coste & Fossati, Piedmont, Italy (2015)


 

 
 
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